A marriage of guacamole and salsa verde, Avocado Tomatillo Sauce is silky smooth in texture, tangy in flavor, with a bit of spice. It’s also quick and easy to prepare. Serve it with grilled shrimp, fish, chicken or pork – or simply as a dip with tortilla chips.
To roast peppers: on a foil-lined baking sheet, arrange raw pepper halves, skin sides up. Broil, 5- to 6-inches from heating element, until skin is charred black. Remove from oven and place in a zip top bag until cooled. Peel and discard skin (don’t rinse!); coarsely chop.
Substitute for jalapeño peppers: use roasted green chiles. I usually use a chile that’s around 3 inches long. Add more to taste.
Tip: if the sauce is too tart for your taste, instead of adding more sugar, first try adding more salt, a small amount at a time.
Keywords: salsa verde, Mexican green sauce
© A Well-Seasoned Kitchen ®